sf wrote:
> On Nov 14, 5:19�pm, Joseph Littleshoes > wrote:
>
>>Hor's d'oeuvre or canapes? �perhaps entree volantes? technically served
>>after the soup rather than before the meal, but i am a bit bored with
>>deviled eggs & cheese straws ....hmmmm...even stuffed mushrooms seem
>>repetitive, now pates Mazarine? a small pastry case filled with a
>>druxelles? Dollop of cheese on top? i've wanted to make 'rissoles' ever
>>since i heard them referenced on the BBC sitcom �"Are you being served?"
>>
>
> <sniip>
>
>>Heat a slice of brown bread cut to the usual size, coat it with a layer
>>of Horseradish Butter and cover this with strips �of smoked salmon.
>>--
>>
>>The unedited version has the salmon layered alternately with thin strips
>>of herring fillets marinated in white wine and lines of caviare.
>>--
>>JL
>
>
> Missed the OP, so I am replying via Google. My husband's family isn't
> the adventurous foodie type, so we'll have ethnic food for hor's
> d'oeuvres and side dishes ... but it will be *their* ethnic food.
> LOL!
>
> The thought of compound butter peaked my interest. Do you have any
> fairly mainstream compound butter recipes (that would be good for
> slathering on biscuits or rolls) to post?
>

Some where in my files i have a post i made several years ago detailing
a number of these compound butters.
However, im not sure what you men by "mainstream" Escoffier even writes
in his introduction to the section on the butters "Many of the compound
butters included in this chapter, with the exception of those made from
shellfish, are little used today."
He goes on to regret this and and expresses a hope that they will come
back in fashion, these comments were written in the 1903.

And your in luck, it took me a few minutes, and apparently i sent these
to another, different cooking group than RFC but here's a selection from
Escoffiers Le Guide Culinaire.

It is recommended that these compound butter be made as needed, and if
made in advance they should be stored in air tight containers with a
layer of wax paper over the top. I have never had any problem with the
mustard or garlic butter losing freshness or potency, but Escoffier
implies that the more elaborate butter do go stale rather quickly.

If your interested he has an intriguing 'cullise' using the remains of
prawns, or the creamy parts, egg, and coral of lobsters and crayfish,
made with olive oil & cream instead of butter. he also recommends
making a shell fish oil to be used in creating an mayonnaise.


Beurre de Moutarde (mustard butter)
----------------------------------------------------

Add 1 & 1/2 tbs. of good French white wine mustard to 1 cup of softened
butter, add a few drops of lemon juice, a pinch of crushed garlic, mix
well and chill. Occasionally, for personal preference a few grains of
cayenne flakes may be added. Sometimes the lemon juice is replaced with
white wine.

Another one of my favourites is the old classic

Beurre a la Maitre d'Hotel
-------------------------------

Mix 1 cup of butter until smooth and soft, add a good tablespoon of
finely chopped parsley, salt and pepper to taste, juice of 1/4 lemon, 1
tablespoon mustard, mix well.

Paprika butter
-----------------

To 1 cup of softened butter, add 2 tsp. of paprika previously cooked in
a little butter with 1 tbs. chopped onion, mix in and pass through a
fine sieve, (sieving is for appearance only and may be omitted)

Beurre Marchand de vins
------------------------------

Place 1 cup of red wine and 1 ounce of chopped shallot in a pan and
reduce by half. Add a pinch of salt, a small pinch of crushed or
freshly ground black pepper, 1 tbs. meat glaze ( highly reduced meat
stock), 5 ounces butter, the juice of 1/4 lemon and 1 tbs. chopped
parsley, mix all ingredients well.

This is especially good with grilled steaks.

Anchovy Butter
-------------------

Finely pound or crush 1/2 cup of washed and dried fillets of anchovy
then add and mix in to 1 cup of butter.
---

Various vegetable butters are made be stewing the chosen veggie in
butter or stock till tender, then pounding to a fine paste and mixed
with an equal amount of butter, asparagus, artichoke, carrots, are
especially good for this.

If one wants something really different and unusually tasty, and is
willing to expend the labour on it there is

Beurre de Montpellier
---------------------------

Blanch 3 - 4 ounces of mixed leaves of watercress, parsley, chervil,
tarragon and chives in equal quantities and 1 ounce of spinach leaves,
refresh, drain and squeeze out all the moisture. Separately, blanch 1
& 1/2 ounce finely chopped shallots, drain and squeeze. Pound the herbs
and shallot together finely.

Add 2 ounces gherkins, 1 tbs. squeezed capers, 1 small clove of garlic
and 8 fillet of anchovy and pound all together to a fine paste. Add 1
pound 10 ounces butter, 3 hard boiled egg yolks, and 2 raw egg yolks
[which i omit], mix in, then finely add about 1 cup of oil [not olive
oil unless stongly likeing it, canola, walnut or grapeseed oil are my
preferances] drop by drop. Pass through a fine sieve [again, in my
experiance, this is for appearance only] mix together with a whisk until
smooth, season with salt and finish with a very small pinch of cayenne.
--

Let me know if you have any favorite flavors, theres probly a butter for
them, i have even seen chocolate butter, mint butter, and of course the
snail butter is only served with snails it does not contain snalis.

For 50 snails: mix together 13 ounces butter, 1 ounce finely choped
shallots, 1 clove garlic, crushed to a paste, 1 ounce chopped parsley,
1/2 ounce salt and a pinch of pepper; keep in a cool place until required.
--
JL